Pumpkin Crunch Cake
100%
0
Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Nutrition per recipe
Calories5873.7 kcal (294%)
Total Fat308.4 g (441%)
Carbs740 g (285%)
Sugars504.2 g (560%)
Protein71 g (142%)
Sodium4885.6 mg (244%)
Fiber31.6 g (113%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Preheat oven to 350°F. Butter a 9x13 inch baking pan.
Step 2
* In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon and salt until well combined and smooth.
Step 3
* Pour mixture into prepared pan and spread into an even layer.
Step 4
* Sprinkle dry cake mix evenly over the pumpkin mixture and use your hands to gently press it into the batter.
Step 5
* Sprinkle the top of the cake with chopped glazed pecans and evenly drizzle the melted butter over the entire cake.
Step 6
* Bake in preheated oven for 50- 55 minutes until set. At this point, check your cake.
Step 7
* Remove pan to a wire rack to cool completely. Chill for a few hours before serving.
Step 8
* If desired, top with whipped cream and chopped pecans
Notes
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